Kimchi & Egg Fried Quinoa
A vibrant and quick weeknight meal, this Kimchi & Egg Fried Quinoa combines fluffy, fiber-rich quinoa with the tangy, probiotic kick of kimchi and savory scrambled eggs, all stir-fried with colorful vegetables.
For 2 servings
**Prep Ingredients**: If not already cooked, prepare quinoa according to package directions and let it cool completely. Dice bell pepper and onion. Mince garlic and grate ginger. Slice green onions, separating white and green parts. Chop kimchi into bite-sized pieces.
**Sauté Aromatics**: Heat 1 tbsp neutral oil and 1 tbsp sesame oil in a large non-stick skillet or wok over medium-high heat. Add diced onion and bell pepper, stir-fry for 2-3 minutes until slightly softened. Add minced garlic and grated ginger, stir-fry for another 30 seconds until fragrant.
**Add Quinoa & Season**: Add the cooled cooked quinoa to the skillet. Pour in soy sauce. Stir well to combine, breaking up any quinoa clumps, and cook for 3-4 minutes, allowing the quinoa to heat through and absorb the flavors.
**Scramble Eggs**: Push the quinoa mixture to one side of the skillet, creating an empty space. Add the remaining 1 tbsp sesame oil to the empty space. Crack eggs directly into the hot oil and quickly scramble them until just set but still slightly moist. Season lightly with salt and pepper.
**Combine & Finish**: Mix the scrambled eggs into the quinoa mixture. Stir in the chopped kimchi (and a tablespoon or two of its juice for extra flavor). Cook for another 1-2 minutes, ensuring everything is heated through but being careful not to overcook the kimchi, which can lose its crunch.
**Serve**: Remove from heat. Stir in the white parts of the sliced green onions. Garnish with the green parts of the green onions and toasted sesame seeds before serving immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Use Cold Quinoa**: For the best fried quinoa texture, use day-old, chilled cooked quinoa. This prevents it from becoming mushy and allows for better separation of grains.
- 2**High Heat is Key**: Stir-frying requires high heat to achieve that desirable slightly crispy texture and to cook ingredients quickly without overcooking. Don't overcrowd the pan.
- 3**Kimchi Quality Matters**: A good quality, fermented kimchi will provide the best flavor and probiotic benefits. Adjust the amount based on your spice preference.
- 4**Customize Your Veggies**: Feel free to add other quick-cooking vegetables like shredded carrots, peas, corn, or spinach during the sautéing step.
Adapt it for your goals.
Add Protein
Stir in cooked chicken, tofu, or shrimp during the last few minutes of cooking for a heartier meal. Marinate tofu/chicken in a little soy sauce and sesame oil before cooking.
Increase SpiceIncrease Spice
For more heat, add a teaspoon of gochujang (Korean chili paste) or a pinch of red pepper flakes along with the soy sauce.
Vegan OptionVegan Option
Omit the eggs and add extra firm tofu, crumbled and pan-fried until golden, or a plant-based egg substitute. Ensure your kimchi is vegan (some contain fish sauce).
Why this is on our healthy list.
Probiotic Powerhouse
Kimchi is rich in beneficial probiotics from its fermentation process, which can support a healthy gut microbiome and improve digestion.
High in Dietary Fiber
Quinoa is a whole grain packed with dietary fiber, aiding in digestive health, promoting satiety, and helping to regulate blood sugar levels.
Nutrient-Dense
This dish provides a good source of protein from eggs and quinoa, along with vitamins and minerals from the diverse range of vegetables and kimchi.
Frequently asked questions
Yes, absolutely! Cooked and chilled brown rice makes an excellent substitute for quinoa in this recipe, offering a similar texture and nutritional profile. Just ensure it's cold for best results.
